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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings |
||
| Calories 694 | ||
| Calories from Fat 241 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.8g | 41% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 961mg | 40% | |
| Potassium 151mg | 4% | |
| Total Carbohydrate 106.3g | 35% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 54.7g | ||
| Protein 8.2g | 16% | |
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Cinnamon Biscuits
By: Marg (CaymanDesigns)
May 25, 2004
I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see Orange Cinnamon Biscuits.
SERVES 4 -6
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted (or very soft)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- chopped pecans (optional)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 1/4 teaspoon vanilla
Directions
1
Combine flour, baking powder and salt; cut in shortening.2
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.3
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.4
Brush top with butter (I prefer to use soft butter rather than melted).5
Combine cinnamon and sugar; sprinkle evenly over dough.6
Sprinkle with chopped pecans (or other nuts or raisins) if desired.7
Roll up, starting on long side.8
Cut into 1/2 inch thick rounds.9
Place rounds, with sides just touching, in greased 9" round pan.10
Bake at 425°F for 18-20 minutes or until golden brown.11
Remove from oven and drizzle with glaze, serve warm.12
For glaze: Combine all ingredients and beat until smooth.
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Featured Reviews for This Recipe
From: Quest4ZBest
On Nov 2, 2008
I really liked these as a quick alternative to cinnamon rolls (which take much more time to make). They hit the spot and are quick and easy.
From: CulinaryGourmetQueen
On Oct 19, 2008
These were enjoyed for breakfast. I made a vanilla glaze to drizzle on top. These went over real big!
From: Roosie
On Dec 25, 2004
Very, very, very, very good! I made these for Christmas breakfast and they were just great. I made them up the night before- refrigerated the roll, then cut and baked in the morning. Nice to be able to make ahead, since a lot of times you end up turning to like those Pillsbury cinnamon buns and homemade is just so much better! I found that I did not need the full 1/4 cup melted/softened butter, only about half or two thirds of that. I did use the nuts- I actually used walnuts instead of pecans which turned out just great. I used probably about 1/3 cup. It seemed a little wet after I added the milk, but I refrigerated it for a couple minutes and it turned out perfectly workable. I used brown sugar instead of white and used whole wheat pastry flour plus a couple tsp cornstarch (I've found this makes for nice, tender biscuits) and used butter instead of shortening. Yum, yum, yum. Pleasantly cinnamony and just sweet enough with the glaze. Nice to have a cinnamon bun recipe that doesn't require working with yeast. Really great, Marg! Loved them and will definitely, definitely make again. This is not only a keeper- its one to share. 
Merry Christmas.
From: hot_chef_with_skillz
On Jul 10, 2005
These were great!!! I thought because it was so easy that they would be just okay but they were so yummy! We will be a keeper in our household. There were only one or two variations I made. I used butter instead of shortening and only 1/2 cup of milk for the dough. I also used walnuts instead of pecans. I think that anyone who loves cinnamon rolls should try this wonderful twist on the oringinal!!!
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